Paperback
Add to list Added to list Chemical Profiles of Industrial Cow’s Milk Curds
Caterina Barone,Marcella Barbera,Michele Barone,Salvatore Parisi,Izabela Steinka
This Brief explores the chemistry and production technology of a cheese precursor: the cow’s milk curd. Parameters such as the type of used milk, the coagulation method, pH value, color…
Available to order, ships in 7-14 daysAvailable to order